Paleo Pumpkin Protein Pancakes
So, the other day I was CRAVING pumpkin spice. I know, it’s March in Vancouver, a month that should be a glimpse of Spring, a time to drift away from those sweet and spicy fantasies and on to the green juices. However, it’s been pretty cold and rainy over here! I ended up making a delicious Pumpkin Spiced Almond Butter last week which left me with quite a bit of leftovers of pumpkin. Conveniently, I had this Saturday morning off of work and any immediate responsibilities so I thought it would be a good day to take advantage of the leftovers and a lazy day. So, I made Pumpkin Spiced Pancakes! (With a little protein because I knew it would be leg day at the gym eventually to break up the laziness)
Servings Prep Time
3servings 8minutes
Cook Time
15 minutes
Servings Prep Time
3servings 8minutes
Cook Time
15 minutes
  • 1cup Pumpkin Puree(Not Pie Filling)
  • 6tblsp Coconut Flour
  • 2scoops Vanilla Protein Powder
  • 1/2cup Almond Milk
  • 4medium Eggs
  • 3/4 tsp Baking Powder
  • 1 1/2tsp Cinnamon
  • 1/2tsp Nutmeg
  • 1 1/2 tsp Vanilla Extract
  • 1/2 tsp Ground Ginger
  • 3/4 tsp Pumpkin Spice
  • 1/3 cup Organic Maple Syrup
  • 1/3 cup Pumpkin Spice Almond Butter
  • 1/3 cup Chopped Walnuts
  1. Combine all of the ingredients in a large mixing bowl, making sure to sift your coconut flour, and fold everything in well. Place your batter in the fridge for 5-10 minutes while you get any desired toppings ready and skillets out for frying.
  2. Heat a large frying pan over medium heat and spray or coat with a coconut oil based product.
  3. Using a spoon, drop your batter into the frying pan to any size you want, I kept mine at 2.5″ radius, trying to fit 2-3 pancakes in the pan at once.
  4. your pancakes on one side until the batter starts to bubble. Then, flip over for another additional minute.
  5. Once pancakes are cooked, divide and stack however you please and eat with any toppings you want! I used my homemade Pumpkin Spiced Almond Butter, Organic Maple Syrup, and Hemp Seeds!